Super easy Cornbread Without Buttermilk recipe that happens in one bowl! The cornbread is moist, buttery, and not too sweet with sufficient corn flavor. This is the cornbread recipe you'll want to make over and over again!
Preheat oven to 425 degrees F (218 degrees C). Grease a 10-inch cast iron skillet or an 8 by 8 square baking dish with oil or butter.
Whisk together the dry ingredients: In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined.
Add the wet ingredients: Make a well in the middle of the dry ingredients. To the well add the milk, eggs and melted butter. Whisk the dry and wet ingredients together to combine. Don't overmix and lumps are okay.
Pour into pan and bake: Pour the batter into the greased pan and level the top using a spatula. Place in the preheated oven to bake for about 20 minutes until a toothpick inserted in the middle comes out clean. Start checking around 18 minutes. Be careful not to overbake so it doesn't turn out dry.
Add butter to top: As soon as the cornbread comes out of the oven, top with more butter (about 2 tablespoons) then let the butter melt and seep into the cornbread.
Slice and share: Enjoy warm. Wrap and store leftovers in the fridge for up to 5 days or freeze for up to a month.
Notes
Baking dish choice: Use a cast iron skillet or a square 8-inch baking dish. Both yield amazing results but you you want crunchy edges, go with a well-buttered 10-inch cast iron skillet.Cornbread muffins: If you would love to make cornbread muffins instead, pour the batter of this recipe into greased muffin tins to be 2/3 full. Then bake for about 20 minutes until a toothpick inserted in the middle comes out clean. Storing leftover cornbread: Store leftover cornbread at room temperature for 1-2 days or store tightly wrapped in the refrigerator for up to 5 days or in the freezer for up to a month.